One of the best marinades for lamb ever concocted. You won’t need another one–ever. From Julia Child’s most wonderful tome, The Way to Cook, which is the go-to gift for any cookbook lover you need a gift for. Julia considered this her best book. My Aunt Joan in North Carolina has won 3 cooking contests with this marinade on her grilled appetizer rib lamb chops. It’s a winner. Good for chops, leg of lamb, kabobs; grilling or roasting. Recipe can be multiplied as needed.
Makes about 1/2 cup, enough for 1 pound meat
- 2 cloves garlic
- 1 teaspoon fresh thyme leaves
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 1 tablespoons low-sodium soy sauce
- 1/4 cup olive oil
In a small food processor, toss in the garlic and thyme and finely chop. Add the Dijon, lemon juice, soy sauce, and olive oil; process until emulsified and the garlic is pureed. Alternately you can press the garlic and whisk the ingredients together in a small bowl. Place the lamb in an appropriate size bowl or plastic container with lid, or in gallon freezer bags. Cover and seal or use the lid. Marinate the lamb a few hours to overnight. Lift the meat out of the marinade and cook as desired. Discard any excess marinade. You can also set some marinade aside to paint on the lamb while cooking.
Marinating Time: 2 hours to overnight
Cooking Time/Doneness Temperature: 5-6 minutes per side; 145°F for medium
Recipe and text copyright Beth Hensperger 2014
Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.